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Topic: vegan muffins, recipe here.  (Read 1062 times)
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elfin enigma
« on: September 26, 2006 03:27:56 PM »

this one's a keeper.  no more flat dry hockey-pucks that you spent a small fortune getting three zillion outlandish ingredients for!

3 c flour [all all-purpose, or mix in up to half whole-wheat if you wish]
1 c sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
3/4 cup non-dairy milk [rice, almond, soy, whatever.  sometimes i also sub. juice or coconut milk for part of it.]
3/4 cup vegan margarine
2 teaspoons ener-g egg replacer
couple tablespoons water or an extra splash milk [not absolutely necessary, i.m.o...just following the package in structions for egg replacer, but i don't even mix it together first]
1 1/2 c "stuff"...fruit, nuts, chocolate chips, whatever you want!
and any spices/extras you might want to add...cinnamon, some lemon zest, etc. 
and if you care to add extracts/flavoring, i'd do about 1/2 teaspoon

mix the flour, sugar, baking powder, salt, ener-g [powder only], potential spices, and dry "stuff".  melt the margarine, mix in "milk", add water if using, also put any extract/flavoring in there.  mix the two together just until combined [too much mixing makes them tough] and bake in oiled and/or papered muffin cups at 350 F...the time totally depends on the size of your muffins, i  make BIG ones at work, and on that note, i can't tell you how many this'll make for the same reason and that i adapted this from my large scale recipe.  but they're done when you touch them lightly and they spring back easily, or you can use a cake tester/toothpick.  happy baking! 

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Mosquito
« Reply #1 on: September 26, 2006 03:40:09 PM »

Thank you! sounds good!
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McAuliflower
« Reply #2 on: October 09, 2006 10:48:57 PM »

I'm interested in using oil instead of margarine... any recommendations regarding this?  have you tried that already?
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save your fork- there's pie! http://www.browniepointsblog.com
elfin enigma
« Reply #3 on: October 10, 2006 07:02:17 AM »

i have not tried that yet, but you would use 7/8 c oil for every cup butter/margerine.  sooo...let's see...[*robot-like beeping...calculation sounds*]  .65625 c.  2/3 c for this recipe!  haha. 
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McAuliflower
« Reply #4 on: October 10, 2006 08:20:38 PM »

yah- thanks for the quick calculation... will try

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save your fork- there's pie! http://www.browniepointsblog.com
dinostar
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Posts: 622
Joined: 02-Jul-2006

Stay Crafty!


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« Reply #5 on: October 10, 2006 08:38:42 PM »

woohoo thanks for this!!!!!
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McAuliflower
« Reply #6 on: October 12, 2006 11:16:37 AM »

Made blueberry almond ones with canola oil instead of margarine.
I'm guessing the decrease in liquid was an issue for me as the mix was very dry.  Added about an additional 1/2 cup of soy milk to make into muffin batter consitency.

Taste great, though are not very pretty looking... tops didn't brown at all though the muffins are correctly baked.  Surprised by that one.  Guess I'll just cover their pastie white ness with icing.  Smiley

thanks again for sharing the recipe
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save your fork- there's pie! http://www.browniepointsblog.com
owalkerjillo
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Joined: 12-Mar-2005

Ve**ns rule :D


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« Reply #7 on: October 15, 2006 09:50:23 AM »

ooo thanks for this. definately going to have to try it Smiley
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